Pluck, singe, and flatten the backs of two dozen larks, pound the trail and livers in a mortar with scraped bacon and a little thyme, stuff the larks with this, and wrap each in a slice of fat bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread butter all over them, and add two small bayleaves; cover with paste, and bake for two hours and a quarter. Can be eaten hot or cold. It must be turned out of the mould.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)